If you really want to make a friend, go to someone’s house and eat with them… the people who give you their food give you their heart
Dhokla or Kamman dhokla is a signature Gujarati recipe created and savored as breakfast or snacks in most of the Gujrati households.
This is one of the frequented item in our table too. Light, moist, fluffy, mildly sweetened, nutritious and so much more.
We love most of the Gujrati recipe and Dhokla takes the precedence. This a good snack for children and adult alike, and also makes a good lunch box item.
- 1 cup gram flour/chickpeas flour/besan
- 1/2 cup warm water
- 1 tbsp green chilly and ginger paste
- 2 tbsp curds/yogurt at room temperature
- 1/2 tsp instant yeast/dry yeast
- 1/2 tbsp salt
- 3/4 cup of water
- 4 tbsp white granulated sugar
Garnishing – Optional
- 1 tbsp vegetable oil
- 1/2 tbsp mustard seeds
- 1 tsp finely chopped green chillies
- 1 tbsp grated coconut fresh
- 1 tbsp finely chopped coriander leaves
Kaman Dhokla – Mix All ingredients together, whisk untill smooth. It should form a thick batter without any lumps. Keep it in a warm place for 11/2 hours to 2 hours. Untill the batter is airy and almost doubled.
Generously grease an 8 inch pan/tawa and carefully pour the batter into the pan.
Put the pan in the steamer and steam it for 10- 12 minutes or until the toothpick inserted in the cake/dhokla comes out clean.
Let it cool for 5 minutes.
Sugar Syrup – Mix the sugar and water, and put it for boiling on a medium flame. Once the sugar is dissolved completely, reduce the flame and let it boil for a minute, and then take it out of the heat.
Garnishing – Heat the oil on a low flame and put the mustard seeds init. When the mustard seeds start spluttering, take the seasoning out of the heat. Let it cool for a minute and add grated coconut, chopped chillies and coriander leaves.
Cut the Dhokla in 12 cubes, without removing from the pan. Pour the prepared sugar syrup, evenly on the top of the diced dhokla. You may feel it’s too much of a water to pour on, but never mind, gram flour absorb all the liquids. Allow this to stand for 45-60 minutes until the syrup is completely seeped in.
Garnish and serve.
Note – You can refrigerate them for couple of days, however if you want to prepare them a day ahead of serving time, then leave out the sugar syrup part. So that the shelf life of the dhokla increases. Whenever you want to serve you can add the sugar syrup and serve.